Homemade corn tortillas

These tortillas have the authentic corn taste. Great for tacos, quesadillas, or baked dishes.


  • 4 cups masa harina (fine corn flour)*
  • ½ tsp salt
  • 2 ½ cups hot but not boiling water


  • Large bowl
  • Plastic wrap
  • Tortilla press or rolling pin
  • Large cast iron griddle or skillet


  1. Place the masa harina and salt in a large bowl.
  2. Add the water and mix with your hands until the dough comes together in a soft ball.
  3. Continue kneading until the dough is elastic enough to hold together without cracking, about 3 minutes.
  4. Divided the dough into 18 equal portions and cover with plastic wrap or a damp towel (you can make this a day ahead, wrap in plastic wrap and refrigerate).
  5. Place a portion of dough between 2 pieces of plastic wrap.
  6. Press with a tortilla press or roll out with a rolling pin into a 6-7 inch circle. Smooth any rough edges.
  7. Continue flattening the remaining portions.
  8. Heat a heavy skillet, griddle or over high heat until it begins to smoke.
  9. Peel the plastic off a tortilla and place in pan.
  10. Reduce the heat to medium-high and cook for 30 seconds. Flip and cook on the other side for 1 minute.
  11. Flip again, and cook until the tortilla puffs up a bit but is still pliable, not crisp ( about 30 seconds more).
  12. Remove and continue until all the tortillas are cooked.
  13. Serve.

What you should know

*Masa harina (fine corn flour) can be purchased in most supermarkets or specialty stores. Don’t try to make with courser kinds of corn flour, you’ll be disapointed.

Make a double batch and store the cooked tortillas, after they cool, in freezer bags for future use.

Re: Corn Tortillas